Ingredients:

  • 1 (3-4 pound / 1.36 - 1.81 kg) corned beef brisket, point cut preferred, with spice packet
  • 1 large yellow onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon / 5 ml whole black peppercorns
  • Enough water to cover the corned beef (approximately 8-10 cups / 1.9 - 2.4 litres)
  • 1 large head of green cabbage, cored and cut into wedges
  • 4 medium carrots, peeled and cut into 1-inch / 2.5 cm chunks
  • 4 medium potatoes (Yukon Gold or red potatoes), peeled and quartered
  • (Optional) 1-2 parsnips, peeled and cut into 1-inch / 2.5 cm chunks

Instructions:

  1. Rinse the corned beef thoroughly under cold water to remove excess brine.
  2. Place the corned beef in the stockpot. Add the onion, garlic, bay leaves, and peppercorns. Pour in enough water to completely cover the meat. Bring to a boil, then reduce heat to a gentle simmer.
  3. Cover and simmer for 3-4 hours, or until the corned beef is fork-tender and an internal temperature of 190-200°F / 88-93°C.
  4. Add the carrots and potatoes to the pot. Cook for 30 minutes.
  5. Add the cabbage wedges to the pot. Cook for another 15-20 minutes, or until the cabbage is tender but not mushy.
  6. Remove the corned beef from the pot and let it rest for 10-15 minutes before slicing against the grain.
  7. Arrange the sliced corned beef on a platter with the cooked vegetables. Ladle some of the cooking liquid over the top for extra flavor.